In the meantime, I highly suggest Fondue as a perfect romantic meal for two. And Melissa’s recipes are captivating: Sweet Gorgonzola Fondue, Queso Fundido, Red Wine Garlic Fondue, and Dark Beer and Caramelized Onion Fondue–yummy! I have shared three recipes below.
Grab your Seduction Meal partner and a good bottle of wine or beer, play some fiery hot tunes, and Fire it Up!
Melissa Clark’s Recipe: Sweet Gorgonzola Fondue Adapted from Artisanal
Time: 15 minutes
1 garlic clove, halved
1 cup sweet wine, such as Passito di Pantelleria or Sauternes
3/4 pound Gorgonzola dolce or other blue cheese, such as Stilton, crumbled
2 tablespoons plus 2 teaspoons cornstarch
1 tablespoon cream cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
Crusty bread, apple cubes or grapes, for serving.
1.
Rub cut side of garlic on inside of a large Dutch oven or a
heavy-bottomed saucepan, rubbing the bottom and half way up the sides.
Add wine and bring to a simmer over medium-high heat.
2.
Meanwhile, in a large bowl, toss Gorgonzola with cornstarch. Add a
quarter of the cheese into simmering wine; reduce heat to medium, and
whisk constantly until cheese is completely melted. Repeat until all
cheese has been added. Whisk in cream cheese. Season with salt and
pepper. Serve with crusty bread, apple cubes and grapes.
Yield: 6 main course servings or 10 appetizer servings.
Melissa Clark Recipe: Queso Fundido
Time: 15 minutes
3 ounces chorizo, sliced 1/4 inch thick
1 teaspoon olive oil
1/2 to 1 jalapeño pepper, seeded, if desired, and finely chopped
1/2 pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small
1 tablespoon chopped fresh cilantro
Corn or flour tortillas, for serving.
1.
In a medium skillet or a flame-proof gratin dish over moderate-high
heat, cook chorizo until golden, about 5 minutes. Remove with a slotted
spoon, leaving any rendered fat in pan.
2. Stir in olive oil
and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to
medium-low. Cook, stirring constantly, until cheese is fully melted,
about 3 minutes. Garnish with cilantro and chorizo and serve hot from
pan with tortillas for scooping up mixture.
Yield: 4 servings.
Melissa Clark Recipe for Classic Fondue
Time: 15 minutes
1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty
bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel
sticks; cubed apple; seedless grapes; clementine sections; cubed
salami, soppressata or kielbasa; roasted chestnuts and/or dried
apricots, for serving.
1. Rub cut side of garlic on inside of
large Dutch oven or heavy-bottomed saucepan, preferably cast iron,
rubbing the bottom and halfway up the sides. Add wine and bring to a
simmer over medium-high heat.
2. Meanwhile, in a large bowl,
toss cheeses with cornstarch. Add a handful at a time to simmering
wine, stirring until first handful melts before adding next. Reduce
heat to medium and stir constantly until cheese is completely melted.
Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes.
Season with salt, pepper and nutmeg, if desired. Serve with crusty
bread and other accompaniments.
Yield: 6 main course servings or 10 appetizer servings.
Go to The New York Times to read Melissa’s full article and review the other fondue recipes–trust me there are many amazing variations–you’ll want to try them all!
